Cut the schnitzel into small cubes and fry with the chopped onion in a frying pan until brown, season heartily. Clean the mushrooms and cut them into quarters. Then add to the cutlets form and stew.
Extinguish with the whipped cream and thicken with the mixed cornflour (in a shaker).
Cut the Camenbert into slices.
Put the meat into a gratin dish, cover with the Camenbert and bake at 200 °C for about 10-15 minutes.
Serve with buttered rice and green salad.
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